I'm a huge fan of meatballs as a weeknight meal solution. I make them for my clients year round, in fact, changing up the flavorings to reflect the season and to meet their various nutritional needs, when necessary. Meatballs are so incredibly easy and they are a total blank canvas, so you can start with a base of anything from ground beef, pork, turkey or lamb then mix any number of ingredients from onions, garlic, fresh or dried herbs, and even some cheese, as I do here. Add an egg and some breadcrumbs and there you have it! Meatballs may initially sound heavy and wintery, but with all the fresh ingredients in this meal, especially the summer squash couscous, this plate of food is light and fresh tasting. Pairing it with a lemony-mint yogurt sauce takes it over the top. I hope you enjoy!

Crack the egg into a large mixing bowl and whisk to combine. Measure the ground lamb, feta, ground cumin, chopped or dried oregano, diced red onion, breadcrumbs, salt and pepper into the bowl. Use clean hands to mix well. You don't want to over-mix, but you want all the ingredients to be evenly distributed.

Divide the mixture in half and then in half again. From there, divide each quarter portion into 4 more portions and roll these into balls. Set on a sheet tray lightly greased with olive oil. Place the meatballs in the preheated oven and bake until just cooked all the way through, about 18-22 minutes.

While the meatballs bake, make the yogurt sauce. Measure the yogurt into a medium mixing bowl. Add the lemon zest and fresh juice, along with the freshly chopped mint. Season with salt and pepper to taste.

Once the meatballs are finished baking, transfer 3 or 4 to each dinner plate along with a dollop of lemony-mint yogurt. Serve warm!

PREP NOTES:- I happened to have gorgeous baby beet greens in my garden that I couldn't resist. Had it not been perfect timing, I would have most likely used baby arugula.- Pickled red onions are so easy and can stay in the fridge for weeks. I highly recommend making a batch every now and then and just having these on hand the same as you would mayonnaise or ketchup. :) I also think there are more options to buy these pre-made nowadays, but I can't say exactly where. Maybe at the farmers market? If you don't want to make these right this minute for this recipe, feel free to use fresh onion or shallot instead. You could also substitute capers or green olives in order to still get that tangy, briny flavor.

INSTRUCTIONS

DO AHEAD: For the pickled red onions, combine apple cider vinegar, water, sugar and salt in a small saucepan. Set over high heat and bring to a boil. While liquid comes to a boil, peel the onion and cut into thin rings. Place in a heat-proof bowl. Once sugar and salt are dissolved, pour pickling liquid over the red onions and let them cool to room temperature. Transfer to a tight closing container and refrigerate.

For the couscous, measure water into a small saucepan. Set over high heat and bring to a boil. Once boiling, stir in the couscous and a pinch of salt. Cover pot, lower heat and simmer until liquid is absorbed and beads are tender, about 8-10 minutes.

Set a small saute pan over medium heat. Add pine nuts and toast until golden and fragrant, about 5 minutes. Shake the pan every so often to prevent burning.

While couscous boils, prep the fixin's. I like to use a mandoline to slice the squash very thinly, but you could opt for a knife instead. Place slices in a large bowl along with the greens, pickled onions, fresh basil, toasted pine nuts. Toss ingredients with vinegar and oil and season with salt and pepper.

Once couscous is cooked, transfer to a large plate and spread out into a thin layer. I like to let the couscous cool down slightly before adding to the bowl of squash so it does't make the other ingredients wilt. Let this hang out for about 5 minutes.

Transfer couscous to the large mixing bowl and toss to combine all ingredients. Scoop onto plates and serve or cover and refrigerate!

DO AHEAD: For the pickled red onions, combine apple cider vinegar, water, sugar and salt in a small saucepan. Set over high heat and bring to a boil. While liquid comes to a boil, peel the onion and cut into thin rings. Place in a heat-proof bowl. Once sugar and salt are dissolved, pour pickling liquid over the red onions and let them cool to room temperature. Transfer to a tight closing container and refrigerate.

2. Crack the egg into a large mixing bowl and whisk to combine. Measure the ground lamb, feta, ground cumin, chopped or dried oregano, diced red onion, breadcrumbs, salt and pepper into the bowl. Use clean hands to mix well. You don't want to over-mix, but you want all the ingredients to be evenly distributed.

3. Divide the mixture in half and then in half again. From there, divide each quarter portion into 4 more portions and roll these into balls. Set on a sheet tray lightly greased with olive oil. Place the meatballs in the preheated oven and bake until just cooked all the way through, about 18-22 minutes.

​4. For the couscous, measure water into a small saucepan. Set over high heat and bring to a boil. Once boiling, stir in the couscous and a pinch of salt. Cover pot, lower heat and simmer until liquid is absorbed and beads are tender, about 8-10 minutes.

5. Set a small saute pan over medium heat. Add pine nuts and toast until golden and fragrant, about 5 minutes. Shake the pan every so often to prevent burning.

6. While couscous boils, prep the fixin's. I like to use a mandoline to slice the squash very thinly, but you could opt for a knife instead. Place slices in a large bowl along with the greens, pickled onions, fresh basil, toasted pine nuts. Toss ingredients with vinegar and oil and season with salt and pepper.

7. Once couscous is cooked, transfer to a large plate and spread out into a thin layer. I like to let the couscous cool down slightly before adding to the bowl of squash so it does't make the other ingredients wilt. Let this hang out for about 5 minutes.8. While couscous cools and the meatballs finish baking, make the yogurt sauce. Measure the yogurt into a medium mixing bowl. Add the lemon zest and fresh juice, along with the freshly chopped mint. Season with salt and pepper to taste.

9. Transfer couscous to the large mixing bowl and toss to combine all ingredients. Place 3-4 meatballs on each plate along with a scoop of couscous and a dollop of lemony-mint yogurt. Serve and enjoy!​

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Hi! I'm Emily, and this is the official blog of Guest Chef, my personal chef and catering business serving Metro Detroit. As much as I love to cook for people, I also love inspiring others to cook great food for themselves and their friends and family. Which is why I share recipes, tips and inspiration here. Follow along and let's cook something great together!